When my daughter, Scarlett, started asking for chia pudding as an after-school snack, I turned to a recipe my friend, Chef Caroline Fey, had shared with me. It uses many of the same great ingredients we love at the bakery and quickly became a favorite in our house.
Meet Blueberry Coconut Overnight Oats—a creamy blend of chia pudding and oats for the perfect texture and a boost of fiber. Topped with homemade blueberry compote and crunchy granola, it’s a balanced breakfast, after-school snack, or dessert that feels indulgent but is packed with nutrients.
Blueberry Coconut Overnight Oats
What You’ll Need (4 portions):
- 1/2 cup chia seeds
- 2 cups rolled oats
- 4 cups coconut milk
- 2 tsp vanilla extract
- 4-8 tsp honey (adjust to taste)
- 1 cup coconut yogurt
- 2 cups frozen blueberries
- Cinnamon Raisin Granola for topping (Dark Chocolate is also tasty!)
How to Make It:
- Mix the Base - Combine chia seeds, oats, coconut milk, vanilla extract, honey, and coconut yogurt in a bowl. Stir until well mixed. Cover and refrigerate for at least 2 hours or overnight.
- Make the Blueberry Compote - Heat frozen blueberries with a splash of water in a small saucepan over medium heat. Bring to a boil, then reduce heat and simmer. Stir in honey to enhance the natural sweetness. Remove from heat and let cool slightly.
- Assemble - Once the pudding has thickened, divide it into small jars and top with blueberry compote. Serve warm or cold!
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Add Crunch - Top with cinnamon raisin granola just before serving for an irresistible crunch.
This recipe is easy to prep ahead, nutrient-packed, and completely customizable. Plus, it’s gluten-free and dairy-free, making it a crowd-pleaser for any household.
Pro Tip: Double the batch to have extras ready for busy mornings or quick snacks throughout the week. Trust me—this one’s about to be your new obsession.